Description
A delightful explosion of flavors with tender chicken, quinoa, fresh veggies, and a refreshing tzatziki sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 1 cup feta cheese, crumbled
- Fresh parsley, chopped
- Olive oil
- Salt and pepper to taste
For the tzatziki sauce:
- 1 cup Greek yogurt
- 1 cucumber (grated and drained)
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill (chopped)
- Salt to taste
Instructions
- Season the chicken breasts with olive oil, salt, and pepper. Cook on a grill or in the oven until fully cooked, about 6-7 minutes on each side. Let rest for a few minutes before slicing.
- In a large mixing bowl, combine the cooked quinoa or rice with cherry tomatoes, diced cucumber, bell pepper, red onion, and crumbled feta cheese.
- For the tzatziki sauce, mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, and salt in another bowl.
- To serve, lay sliced chicken on top of the quinoa or rice mixture and drizzle generously with tzatziki sauce. Finish with a sprinkle of fresh parsley.
Notes
These bowls can be served with warm pita bread or a crunchy Greek salad. Leftovers keep well for 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg